Traditional Rajasthani speciality.
- Mix the ingredients of the dough along with warm water to knead to a hard dough.
- Take small portions of the dough and make small round balls.
- Pressure cook the bati for around 2-3 whistles.
- Remove the bati and then let it cool.
- Deep fry the batis in hot ghee. Drain on an absorbent paper.
- Serve with dal.